Season the chicken thighs evenly with kosher salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken thighs to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, reduce heat to medium and add the chopped onion. Sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the diced tomatoes, minced chipotle peppers, adobo sauce, ground cumin, and smoked paprika. Cook for 3-4 minutes, stirring occasionally.
Pour in the chicken broth and bring the sauce to a simmer. Let it cook for 5 minutes to thicken slightly.
Return the cooked chicken thighs to the skillet, spooning some sauce over them. Simmer for an additional 3-4 minutes to meld the flavors and heat the chicken through.
Remove the skillet from heat and stir in the fresh lime juice.
Garnish with chopped fresh cilantro before serving.